Mangu

sukuma-wiki

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Sukuma Wiki is a popular East African dish, primarily in Kenya and Tanzania, made from collard greens, onions, and spices. Its name translates to "push the week" in Swahili, signifying its role as an affordable staple meant to stretch out meals over the week. The dish is often served with Ugali, a cornmeal-based side, and sometimes includes meat. Its preparation varies across different regions and households.

vegetable oil

garlic

tomato

salt

cayenne pepper

collard greens

kale

water

lemon juice

black pepper

onion

spinach

Recipe

Ingredients:

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 large tomato, chopped

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon cayenne pepper (optional)

  • 1 bunch collard greens, kale, or spinach, chopped

  • 1 cup water

  • 2 tablespoons lemon juice


Instructions:

  1. Heat the vegetable oil in a large skillet over medium heat.

  2. Add the onion and garlic to the skillet and cook until they are soft and fragrant.

  3. Add the chopped tomato to the skillet and cook until it is soft.

  4. Season the mixture with salt, black pepper, and cayenne pepper (if using).

  5. Add the chopped greens to the skillet and stir to combine them with the other ingredients.

  6. Pour the water into the skillet and bring the mixture to a simmer.

  7. Cover the skillet and let the mixture cook for about 15 minutes, or until the greens are tender.

  8. Remove the skillet from the heat and stir in the lemon juice before serving.